CHOU’CHOC
Makes 1 tray of 8 mm
Makes 1 tray of 8 mm
Boil the milk, the water, the salt, the butter and the sugar together. Add the flour and dry the preparation out. Gradually add the eggs. Pipe out choux of 55 mm of diameter. Put the cocoa craquelin on top. Bake in a dry oven at 160°C during 30 minutes.
Knead all the ingredients together. Roll out to a 2 mm thickness with a rolling mill between two guitar sheets. Set aside in a cool place, then cut out circles and place them on the choux pastry.
Boil the cream and inverted sugar. Pour over the chocolate until obtaining a ganache. Then gradually add the cold cream. Set aside in the fridge for at least 6 hours.
Mix the zests with the juice and the citrus compote. Heat at 45°C and add the Jelly Dessert. Fill the 3-cm silicone spheres with 30 g of compote and freeze.
Blend the praliné with the pastry cream. Gently incorporate the whipped cream.
